The best Ethiopian 10 dishes to try
Discover Ethiopia Dishes: Ethiopian cuisine (Amharic: የኢትዮጵያ ምግብ) characteristically consists of vegetable and often very spicy meat dishes. This is usually in the form of wat, a thick stew, served atop injera, a large sourdough flatbread, which is about 50 centimeters (20 inches) in diameter and made out of fermented teff flour. Ethiopians eat most of the time with their right hands, using pieces of injera to pick up bites of entrées and side dishes.
1. Ethiopia Wat
Ethiopia Dish: Wat begins with a large amount of chopped red onion, which is simmered or sauteed in a pot. Once the onions have softened, niter kebbeh (or, in the case of vegan dishes, vegetable oil) is added. Following this, berbere is added to make a spicy keiy wat or keyyih tsebhi. Turmeric is used instead of berbere for a milder alicha wat or both spices are omitted when making vegetable stews, such as atkilt wat. Meat such as beef. Each variation is named by appending the main ingredient to the type of wat (e.g. kek alicha wat). However, the word keiy is usually not necessary, as the spicy variety is assumed when it is omitted (e.g. doro wat). The term atkilt wat is sometimes used to refer to all vegetable dishes, but a more specific name can also be used (as in dinich'na caroht wat, which translates to "potatoes and carrots stew"; but the word "atkilt" is usually omitted when using the more specific term).
2. Ethiopia Dish Tibs
Ethiopia Dish: Tibs Meat along with vegetables are sautéed to make tibs (also tebs, t'ibs, tibbs, etc., Ge'ez: ጥብስ ṭïbs). Tibs is served in a variety of manners, and can range from hot to mild or contain little to no vegetables. There are many variations of the delicacy, depending on type, size or shape of the cuts of meat used. Beef, mutton, and goat are the most common meats used in the preparation of tibs. The mid-18th century European visitor to Ethiopia Remedius Prutky describes tibs as a portion of grilled meat served "to pay a particular compliment or show especial respect to someone. It may still be seen this way; today the dish is prepared to commemorate special events and holidays.
3, Ethiopia Kinche (Qinch'e)
Ethiopia Dish: Kinche (Qinch’e), a porridge, is a very common Ethiopian breakfast or supper. It is incredibly simple, inexpensive, and nutritious. It is made from cracked wheat, Ethiopian oats, barley or a mixture of those. It can be boiled in either milk or water with a little salt . The flavor of the Kinche comes from the nit'ir qibe, which is a spiced butter
4. Ethiopia Kitfo
Ethiopia Dish: Kitfo Made from the leanest meat, kitfo is viewed as a big treat by ordinary Ethiopians, while its nutritional powers are also praised. Similar to French steak tartare, the meat is minced and warmed in a pan with a little butter, mitmita (a stronger version of berbere) and sometimes thyme. Kitfo is typically served leb leb (warmed, not cooked), though you can ask for it to be betam leb leb ("very warmed," which basically means cooked). Kitfo can be served with aib (like dry cottage cheese) and gomen (minced spinach), a recommended pairing making the meal even more delicious, as well as especially filling -- highly recommended after a hard day's traveling or if one is confronted with a hangover after a long night.
5. Ethiopia Beyainatu
Ethiopia Dish: Beyainatu Due to Ethiopia's strong tradition of religious fasting and abstaining from meat on Wednesdays and Fridays, beyainatu is widely available around the country, and served just about everywhere from fancy hotels to tiny food shacks beside the road. Hence when traveling or faced with a menu only printed in Amharic, beyainatu is a safe and simple go-to. Many visitors to Ethiopia return proclaiming -- regardless of whether they are vegetarian or not -- beyainatu their favorite meal.
6. Ethiopia Fuul
Ethiopia Dish: Fuul serves as a healthy fast food, especially in Addis Ababa, where it is often cooked and dispensed out of vast pots, with most customers well fed in under ten minutes before they head off into the teeming city for their day's work. Popular across East Africa and the Middle East, Ethiopian fuul is a mix of stewed and spiced fava beans eaten by many Ethiopians for breakfast. Regular fuul is usually served as a modest portion for one -- while still filling you up -- supplemented with an endless supply of fresh bread. So-called special fuul is usually large enough to share, and served with yogurt, tomato, green chili, onion, egg and occasionally avocado. Locals mash this together and season further with salt, additional spices and fresh chilies.
7. Ethiopia Enkulal firfir
Ethiopia Dish: Enkulal firfir A notable feature of enkulal firfir is how fantastically yellow it is, which translates into a far superior taste compared to the results of pallid egg yolks in the west. The omelet version is known as enkulal tibs. Be warned: your appreciation of scrambled eggs back home will never be quite the same after savoring enkulal firfir. Ethiopia's enkulal firfir is not to be missed at breakfast. Cooked with nitre kibe -- Ethiopian spiced butter -- it is further enhanced with a combination of green and red peppers, chilli, tomatoes and onions, all of which is scooped up with fresh tasty bread rolls, often still warm from the bakery.
8. Ethiopia Shiro
Ethiopia Dish: Shiro is often prepared with the addition of minced onions, garlic and, depending upon regional variation, ground ginger or chopped tomatoes and chili peppers, further boosting the flavor. A lightly spiced chickpea or bean purée, shiro is particularly favored by Ethiopians on fasting days. One of the most unassuming dishes you'll encounter, it can appear as not much more than slop. Don't be deceived, it's very tasty.
9. Ethiopia Fatira
Ethiopia Dish: Fatira also comes in a street food version comprising small square pieces cooked in the open on a giant frying pan in the likes of Ethiopia's beguiling eastern city of Harar. A breakfast dish popular around the Horn of Africa, fatira usually comprises a thin pastry top and bottom with scrambled eggs and honey wedged in the middle. Typically served as a large portion, this perfect combination of savory and sweet can happily feed two. Fatira accompanied by freshly brewed Ethiopian coffee, there aren't many better ways to start a day of exploring Ethiopia.
10. Ethiopia Doro wot
Ethiopia dish: Doro wot is made with chicken drumsticks or wings cooked and served in a hot sauce of butter, onion, chilli, cardamom and berbere. In the midst of this stew incongruously bobs a hard-boiled egg. It proves a delicious accompaniment -- typically offered to a guest as a sign of respect. Wot is Ethiopia's version of curry, and the ubiquitous companion of injera. While beef and goat are often used with wot, chicken -- doro in Amharic -- reigns as the wot champion.